After the leaves are cooked, If there is more water left, discard it or evaporate it by cooking for longer. We all want to see your pic, Hi Gowthami Once cool, grind all the cooked ingredients with salt. Adjust salt and spice now. gongura pickle recipe / andhra gongura chutney( pachadi) / gongura thokku Andhra special gongura pickle …. Since my mom tempers it with Vadiyalu and majjiga mirapakayalu. Looks delicious and inviting. Boil all these till the leaves are fully cooked. Here I have not added onions or tomatoes like I have done for instant gongura chutney. The leaves should be first washed well and dried to remove the moisture or water content from the leaves. Off the heat. • Turmeric - half tea spoon. To increase the shelf life you have to dry the leaves in shade completely. • Green chilies - 10 no. Gongura is best served with hot rice and a dollop of sesame oil/ghee with a side cut raw onions/shallots – comfort food at its best. • Salt - to taste. If you haven’t tried with this kind of a tempering, do try. Other chutneys or pickles to be tried that work as a great accompaniment to rice or any breakfast recipes are peanut chutney, onion tomato chutney, green chilli chutney, coconut chutney , onion chutney recipe etc…. 7. Once they splutter. Into it add gongura leaves and blend roughly. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. • Red chillies - 5 no. The tart taste of dish is very appetising! Recipes related to South India on the blog: I have already shared an instant gongura chutney but this recipe of gongura pickle is a traditional version of pickle and can be stored for many days in airtight containers and can be served with tomato pappu, pappu charu, mango dal, dosakaya pappu and do try making of gutti vankaya which is also a traditional andhra style recipe…. Washed them thoroughly few times in clean water, drained them and then spreaded them on a clean cotton cloth. Take washed toor dal, chopped leves, onion, green chilies in the pressure cooker. Sorrel leaves are commonly called as Gongura in South Indian telugu language and it is a green leafy vegetable with two kinds of stem. The pickled version of Gongura known as gongura pachadi is very popular. This is new to me. Add dried red chillies, stir for few seconds. A spicy fiery chicken curry with the distinctive taste of Gongura or sorrel leaves. * Percent Daily Values are based on a 2000 calorie diet. Cool, powder and mix it. Boil all these till the leaves are … Deep fry vadiyalu set aside. By swasthi , on May 21, 2019, 32 Comments, Jump to Recipe. Your email address will not be published. The second one should be finished the same day. When they cool down add them to a blender along with garlic and salt.Blend until smooth. Mix thickly chopped onions only while eating this pickle instantly. The first one can be refrigerated for 3 to 4 weeks. The pickle tastes yum by mixing it with rice and also by adding ghee into the rice. The Gongura or Sorrel leaves (in Telugu) is rich in nutritional properties such as iron, folic acid and vitamins. will share it sometime. Gongura pachadi (Andhra Style) - Gongura Chutney - Pulicha keerai Thuvaiyal Gongura Pachadi is a Popular Recipe in Andhra Pradesh.Tangy Pachadi, when mixed with hot Piping Rice & dollop of Ghee, tastes awesome. This pachadi is new to me Sounds flavorful Swasthi!! • Cumin seeds - 2 teaspoons. The dish can be prepared for all special occasions easily. you can make gongura chicken, gongura pachadi, gongura pappu etc…, Your email address will not be published. One has a green stem and the other has a red stem. They use it in dals, curries of all sorts with chicken, lamb and in chutney as well. Set them aside to cool completely. Almost every summer I would patiently wait for a large ceramic jar of gongura pachadi or chutney that would travel all the way from my paternal village - Tadimalla in West Godavari district. Gongura pachadi is a mouthwatering dish that can be prepared easily with the aid of instructions provided. . thanks swathi garu.mee receipes naku chala use avuthunayi. It is said to help in weight management and is believed to have lots and lots of minerals and vitamins such as Vitamin A, B and C. It has lots of fibre and aids in proper digestion. Welcome Bharathi Devi 4. This is Asiya, a graduate in Engineering and Technology from Hyderabad,India with always a passion for cooking and trying different recipes and therefore started food blogging... small bunches sorrel leaves/gongura leaves, « Pulihora Recipe Andhra, Tamarind Rice Recipe | Chintapandu Pulihora, Dosakaya Pappu Recipe Andhra, Dosakaya Tomato Pappu ». 6. Check your inbox or spam folder to confirm your subscription. Required fields are marked *, (c) Copyright 2020 Yummy Indian Kitchen | Privacy Policy | Sitemap. Andhra Gongura Pachadi. Gongura pachadi is an Andhra style chutney recipe prepared with fresh sorrel leaves, garlic, fenugreek seeds and spices. Below are the recipe details to make this amazing tangy gongura pickle or gongura pachadi for longer storage. I cook the chopped wilted leaves with some pounded red chillie and red onions then seasoned with salt and some sugar. In a large bowl add leaves, onions, green chilies and 3 tbsp water. Ingredients used in GONGURA PACHADI • Musterd seeds - 2 teaspoons. Thickly chopped onions to be added only while eating. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. Usually, it is served in two variants one is by boiling and making a paste of red sorrel leaves and another version of the same recipe is without the touch of water (This variant has a … The leaves are new to me, maybe I have never noticed it before. Gongura pachadi recipe or gongura chutney. Andhra Gongura Pachadi or Andhra Style Gongura Pickle is one of the famous recipes from Guntur region of Andhra Pradesh. In a wok, add about 1 tbsp oil, add the gongura leaves and cook them for about ten minutes until they turn soft and mushy. Wash the gongura leaves,drain the water and take in a pressure cooker base.Add green chillies,salt to it along with little water (Leaves will leave some water.So add little water) Pressure cook in high flame for 2 whistles.Open the lid and let it cool. Then start the cooking process. for more pachadi or chutney recipes, checkgreen tomato chutneybeerakaya pachadimenthakku pachadidondakaya pachadi, For best results follow the step-by-step photos above the recipe card. The preparation time and cooking time are quite less for Gongura pachadi. These leaves taste sour can help in alleviating symptoms of cold, cough and fever too. Hello Tara, … Serve this Gongura chutney or pachadi with hot rice and ghee for a quick meal. Gongura is a super nutritious leaf popularly used in the Andhra Cuisine and is known as the Roselle leaf. Gongura is a sharp, tangy saag which is super rich in vitamin C, iron, zinc and calcium. The red stemmed variety is more sour than the green stemmed variety. In a blender, add the cooked spices of step 2, add some salt and blend into a fine powder. My mom also adds some sesame seeds powder to this. This chutney is prepared in many ways, but this is how my mom prepares. Red sorrel leaves are called as gongura or puntikura in telugu, pulicha keerai in tamil, punde pale in kannada and ambaadi in Marati, pitwaa in Hindi. Gongura is quite a favourite with Andhraites. Remove and keep aside. When just the leaves are used, the Pachadi/pickle turns out smooth and tasty. The popular Pulicha Keerai in Tamil is said to be the Kongura or the sorrel leaves in Andhra. • Fenugrek seeds - 1 tea spoon. One is made like the nilava pachadi or pickle and the other one a chutney. haha! The Andhra Style Spicy Gongura Pachadi or the Gongura Chutney is always recommended for heart and diabetes condition patients. Drain them aside for at least 10 mins in a colander. Many dishes are prepared with gongura in Andhra Pradesh. Gongura pickle is one pickle that every Andhrite identifies as the essence of home food ! Will try to look for it in the market.